CREAMED CORN
My family loves canned creamed corn but I can't stand it. I finally came up with this recipe so we could all get along at supper. LOL!
Provided by Marg CaymanDesigns
Categories Corn
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook corn according to package directions; I use the microwave.
- Melt butter in saucepan, stir in flour and blend well.
- Add milk, about 1/2 cup at a time, and blend with whisk.
- Cook over medium heat until thickened.
- Stir in sugar, salt and pepper.
- Add cooked, drained corn.
- Hint: sometimes I use part milk, part cream.
BECKY'S CREAM STYLE CORN
Make and share this Becky's Cream Style Corn recipe from Food.com.
Provided by merandmalmom
Categories Corn
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a heavy 2 quart pan.
- Let come to a boil.
- Turn heat down to medium or low and cook 25 minutes, stirring often because it is easy to burn or stick to bottom of the pan.
Nutrition Facts : Calories 347.8, Fat 21.4, SaturatedFat 12.9, Cholesterol 56.5, Sodium 177.1, Carbohydrate 37.7, Fiber 3.1, Sugar 16.1, Protein 6.3
CREAMED CORN SKILLET CORNBREAD
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Whisk the cornmeal, flour, baking powder, salt and baking soda together in a bowl. In a large bowl, beat together the buttermilk and eggs, then add the cheese, creamed corn and oil and beat to combine. Add the flour mixture and stir until just incorporated. Set aside.
- Heat an 8-inch cast-iron skillet over medium-high heat until hot. Add the butter and swirl until melted and completely coating the base of the skillet.
- Pour the batter into the skillet, and quickly smooth the top slightly. Bake until golden brown and a wooden pick inserted in the center just comes out clean, about 20 minutes.
SOUTHERN CREAMED CORN
A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
- Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
- In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
- Add the butter right before serving.
CREAM-STYLE CORN
Steps:
- Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
- Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.
HOMEMADE CREAM-STYLE CORN
My son-in-law isn't a creamed corn enthusiast. But ever since he tried mine, he asks me to make it. It's so much better than canned corn, and nearly as easy.-Verl Diro, Rapid City, South Dakota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 5-10 minutes or until tender. Drain. Cut corn from cobs., In a large saucepan, bring the corn, cream and butter to a boil. Reduce heat; stir in cilantro and Italian seasoning. Simmer, uncovered, for 3-5 minutes to allow flavors to blend.
Nutrition Facts : Calories 257 calories, Fat 20g fat (12g saturated fat), Cholesterol 69mg cholesterol, Sodium 51mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
SIMPLE CREAMED CORN
Take whole cobs of sweetcorn, slice off the delicious yellow kernels and cook with butter, onion and nutmeg
Provided by Good Food team
Categories Dinner, Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan. Add onion, cook gently for 8-10 mins to soften, then add the corn and 4 tbsp water. Stir and cover, cook for 10-12 mins until the corn is tender, then add sugar, some seasoning and nutmeg.
Nutrition Facts : Calories 309 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
CREAMED CORN
The best side dish in the States, this addictive, creamy, cheesy mix goes well with pretty much everything, but pairs particularly well with barbecue dishes
Provided by Emma Freud
Categories Side dish
Time 30m
Number Of Ingredients 6
Steps:
- Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.
Nutrition Facts : Calories 344 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CREAM STYLE CORN
Make and share this Cream Style Corn recipe from Food.com.
Provided by Coraniaid
Categories Corn
Time 2h43m
Yield 18 pints, 72 serving(s)
Number Of Ingredients 3
Steps:
- Sterilize 18 pint jars by boiling for 10 minutes or baking at 225 for 20 minutes.
- Simmer lids & bands in (not boiling) water.
- Husk corn.
- Remove silk.
- Wash ears.
- Blanch ears 4 minutes in boiling water.
- Cut corn from cob at about the center of kernel.
- Scrape remaining corn from cobs with a table knife.
- To each quart of corn and scrapings, add two cups of boiling water.
- Heat all to boiling.
- Let boil for 3 minutes.
- Add 1/2 teaspoon salt to each jar, if desired.
- Fill pint jar with hot corn mixture, leaving 1-inch head space.
- Adjust lids and process 85 minutes at 10 lb. pressure (0-1000 ft) or 15 lb pressure (above 1000 ft.).
Nutrition Facts : Calories 121.1, Fat 1.9, SaturatedFat 0.2, Sodium 2.4, Carbohydrate 26.5, Fiber 3, Sugar 5.7, Protein 4.3
CREAMED CORN BISCUITS
Nothing is easier than these delicious muffins. They have the yummy corn taste in a quick biscuit.-Teri Lindquist, Gurnee, Illinois
Provided by Taste of Home
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 3
Steps:
- In a bowl, stir the biscuit mix and corn just until moistened. Drop by tablespoonfuls onto a greased baking sheet. Brush with butter. bake at 375° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 146 calories, Fat 8g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 382mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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